The image matches a Bang Bang Chicken Fried Rice recipe built around seasoned chicken, creamy sweet-spicy Bang Bang sauce, egg fried rice, peas, carrots and green onion. The recipe below gives you the complete ingredient list, exact measurements, detailed method, nutrition, allergens, substitutions, storage guidance, and FAQs.
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Yield: 4 generous servings
Prep: 15–20 minutes
Cook: 25–30 minutes
Total: about 40–45 minutes
Difficulty: Easy
Ingredients
1. For the chicken
1½ lb / 680 g boneless, skinless chicken breasts
1 tbsp / 15 ml vegetable oil
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
Cut the chicken into approximately 1-inch / 2.5-cm cubes.
2. Homemade Bang Bang Sauce
½ cup / 120 ml mayonnaise
¼ cup / 60 ml Thai sweet chili sauce
1 tbsp / 15 ml Sriracha
1 tbsp / 15 ml honey or maple syrup
½ tsp / 2.5 ml lime juice — optional
The basic sauce is a creamy combination of mayonnaise, sweet chili sauce and Sriracha, with honey balancing the heat.
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For a mild sauce: use 1–2 teaspoons Sriracha.
Medium: 1 tablespoon.
Hot: 1½–2 tablespoons.
3. For the fried rice
2 tbsp / 30 ml sesame oil, divided
4 large eggs, beaten
½ tsp kosher salt
2 large carrots, peeled and finely diced
1 medium white onion, diced
¼ cup / 60 ml green onions, chopped
Extra green onion for garnish
1 tsp minced garlic
4 cups / about 960 ml cooked long-grain white rice, completely cooled
¼ cup / 60 ml unsalted butter, melted
1 tsp lemon juice
2 tbsp / 30 ml soy sauce
⅓ cup / 80 ml frozen peas
Best rice: rice cooked the previous day and refrigerated. Cold, drier rice gives you separated fried-rice grains rather than mushy rice.
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Detailed Instructions
Step 1 — Make the Bang Bang Sauce
Add to a bowl:
Mayonnaise
Thai sweet chili sauce
Sriracha
Honey/maple syrup
Optional lime juice
Whisk until completely smooth.
Taste it.
Too spicy → add a little more mayonnaise or honey.
Too sweet → add a little lime juice.
Not spicy enough → add more Sriracha.
Too thick → add a tiny amount of lime juice.
Divide the sauce roughly in half.
½ cup will be used for the chicken and ½ cup for drizzling.
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Step 2 — Season the Chicken
Place the cubed chicken in a large bowl.
Add:
1 tbsp vegetable oil
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
Toss thoroughly so every piece is coated.
Step 3 — Cook the Chicken
Skillet method
Heat a large skillet over medium-high heat.
Add the chicken in a single layer. Avoid overcrowding; cook in batches if necessary.
Cook for approximately 6–8 minutes, turning occasionally, until golden brown and cooked through.
The thickest pieces should reach 165°F / 74°C internally.
Remove the chicken and place it in a clean bowl.
Immediately toss it with ½ cup Bang Bang sauce.
Set aside.
Air-fryer option
Preheat the air fryer to 400°F / 200°C.
Place chicken in a single layer and cook for approximately 11–12 minutes, shaking/turning halfway through.
The chicken must reach 165°F / 74°C.
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🥚 Step 4 — Scramble the Eggs
Heat 1 tbsp sesame oil in your large skillet or wok over high/medium-high heat.
Add the beaten eggs and ½ tsp salt.
Stir gently until the eggs form soft curds.
Don’t overcook them—they’ll go back into the rice later.
Transfer the eggs to a plate.
Step 5 — Cook the Vegetables
Add the remaining 1 tbsp sesame oil to the same skillet.
Add:
Diced carrots
Diced onion
Chopped green onion
Stir-fry for approximately 4–5 minutes, until the carrots begin to soften.
Add the minced garlic.
Cook for another 30–60 seconds.
Don’t burn the garlic.
Step 6 — Fry the Rice
Add the 4 cups cold cooked rice.
Use a spatula to break apart any large clumps.
Spread the rice around the hot pan and stir-fry for 2–3 minutes.
For the best texture, allow the rice to make contact with the hot pan rather than stirring constantly.
Step 7 — Finish the Fried Rice
Add:
Scrambled eggs
¼ cup melted butter
1 tsp lemon juice
2 tbsp soy sauce
⅓ cup frozen peas
Stir everything together.
Cook for another 3–4 minutes, until:
Rice is piping hot
Peas are heated
Eggs are distributed
Soy sauce has coated the rice
Some rice grains have lightly toasted
The butter and lemon provide extra richness and brightness to the rice.
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Step 8 — Add the Bang Bang Chicken
Gently fold the sauced chicken into the fried rice.
Alternatively, for a prettier presentation, put the fried rice on a serving platter and arrange the Bang Bang chicken on top.
Drizzle with the remaining Bang Bang sauce.
Finish with:
Chopped green onions
Sesame seeds, optional
Red pepper flakes, optional
Chopped peanuts or cashews, optional
Serve immediately.
Best Results Tips
1. Use day-old rice
This is probably the most important tip.
Freshly cooked rice contains more moisture and can become sticky when stir-fried. Refrigerated rice dries slightly and fries much better.
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2. Don’t overcrowd the pan
Too much food causes the ingredients to steam rather than fry.
3. Keep the Bang Bang sauce separate
Don’t add all the sauce to the skillet. The mayonnaise-based sauce is best used to coat the chicken and as a finishing drizzle.
4. Cook chicken in batches
This gives the chicken better browning.
5. Don’t overcook the eggs
Soft scrambled eggs blend much better into fried rice.
Nutrition Information
Nutrition varies considerably depending on the mayonnaise, sweet chili sauce, butter and amount of sauce actually consumed.
For the full recipe divided into 4 servings, one published version estimates approximately:
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Nutrient Approx. per serving
Calories ~997 kcal
Protein ~54 g
Carbohydrates ~78 g
Fat ~42 g
Fiber ~3–5 g*
Sugar ~10–15 g*
Sodium ~1,500–2,000+ mg*
*These values can vary substantially by brands and exact quantities.
Why the calories are relatively high
The main calorie contributors are:
Chicken
Rice
Mayonnaise
Butter
Eggs
Sesame oil
Sweet chili sauce
If you want a lighter version, reducing the Bang Bang sauce and butter makes the biggest difference.
Allergens
This recipe commonly contains:
Eggs — eggs and mayonnaise
Soy — soy sauce
Sesame — sesame oil
Milk/dairy — butter
Chicken/poultry
Potentially gluten — depending on the soy sauce and other packaged ingredients
The matching recipe specifically identifies eggs, soy, sesame, poultry and dairy as allergens.
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Gluten-free version
Use:
Gluten-free tamari instead of regular soy sauce
Certified gluten-free sweet chili sauce
Check mayonnaise and Sriracha labels
Corn-free and gluten-free versions are also easy to make because this particular recipe doesn’t require flour or breading.
Substitutions
Chicken breast → chicken thighs
Absolutely. Thighs are generally juicier and more forgiving.
White rice → brown rice
Yes. Brown rice gives a nuttier, chewier result. Cook and chill it first.
Chicken → shrimp
Yes. Shrimp cooks much faster, so don’t cook it as long as chicken.
Chicken → tofu
Use firm/extra-firm tofu. Press it well, cube it and pan-fry until golden before coating it with sauce.
Butter → more neutral oil
You can replace the butter with vegetable, avocado or another neutral oil, although the rice won’t be quite as rich.
Honey → maple syrup
Use an equal amount.
Sriracha → another hot sauce
Yes, although the flavor will change slightly.
Spice-Level Guide
Heat Sriracha
Very mild 1 tsp
Mild 2 tsp
Medium 1 tbsp
Hot 1½ tbsp
Very hot 2 tbsp+
You can also add crushed red pepper or fresh chopped chili.
Vegetables You Can Add
The recipe works particularly well with:
Bell peppers
Corn
Edamame
Broccoli
Cabbage
Bean sprouts
Mushrooms
Green beans
Extra peas
Add harder vegetables earlier and delicate vegetables later.
Frequently Asked Questions
Can I use freshly cooked rice?
Yes, but it isn’t ideal. Fresh rice contains more moisture and can produce soft or gummy fried rice. Day-old refrigerated rice is much better. If you don’t have leftover rice, spread freshly cooked rice thinly on a tray and chill it rapidly before frying.
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Can I prepare this ahead of time?
Yes. You can prepare the rice, chicken, vegetables and Bang Bang sauce separately. Refrigerate them and combine/reheat when needed.
How long do leftovers last?
Store leftovers in an airtight container in the refrigerator and use within 3–4 days. One matching recipe recommends up to 4 days.
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Can I freeze it?
Yes. Fried rice freezes reasonably well. For best quality, freeze in individual portions.
The sauce may change texture slightly after freezing, so fresh Bang Bang sauce added after reheating gives the best result.
How should I reheat it?
Best: skillet/wok over medium-high heat with a small splash of oil.
Stir-fry until thoroughly hot.
You can also microwave it, stirring halfway through.
Can I make it less spicy?
Yes. Reduce or omit Sriracha. The sweet chili sauce itself usually provides some mild heat.
Can children eat it?
For children who tolerate all the ingredients, make the sauce mild by reducing or eliminating Sriracha. Also remember that the dish contains common allergens such as egg, soy, sesame and dairy.
Can I make it dairy-free?
Yes. Replace the butter with a dairy-free butter or a little additional neutral oil.
Can I make it egg-free?
Yes. Omit the scrambled eggs and use an egg-free mayonnaise. Add extra vegetables or tofu if desired.
Can I make it vegetarian?
Yes. Replace chicken with crispy tofu or tempeh and use a vegetarian-friendly soy sauce.
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Why is my fried rice mushy?
Usually one of these:
Can I use freshly cooked rice?
Can I prepare this ahead of time?
Fresh/wet rice was used.
The pan wasn’t hot enough.
The pan was overcrowded.
Too much sauce was added during frying.
The rice was stirred constantly instead of allowing it to fry.
Why isn’t my chicken crispy?
The chicken in the image-style recipe is seasoned and pan-seared/air-fried, rather than heavily breaded. If you want genuinely crispy chicken, coat the pieces lightly in cornstarch before cooking; another Bang Bang fried-rice variation uses cornstarch and flour specifically to create a crisp crust.
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Can I make it extra crispy?
Yes. For a more restaurant-style crispy version:
Toss chicken with a beaten egg.
Coat lightly with cornstarch/flour.
Fry until golden.
Drain on a rack.
Toss with Bang Bang sauce immediately before serving.
This produces a much crunchier chicken than the simple skillet version.
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Serving Ideas
Serve it with:
Cucumber salad
Steamed broccoli
Asian slaw
Spring rolls
Edamame
Pickled vegetables
Extra Bang Bang sauce
Sesame seeds
Fresh cilantro
Lime wedges
For a restaurant-style presentation, pile the fried rice into a bowl, arrange the glazed chicken pieces on top, drizzle the sauce in thin lines, then finish with green onions and sesame seeds.
Source note: The measurements and method above closely follow the recipe matching the ingredient list in your image, with the Bang Bang sauce and cooking options included in the full recipe.
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With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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